Go Greek!

I tried this recipe over the weekend and was pleasantly surprised! It came from Martha Stewart's May issue of Living in the "What's for dinner?" article.

Quick Spanakopita

Prep. Time: 15 min. Total Time: 55 min.

(serves 4)

3 T. olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 lb. baby spinach

1 large egg

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 c. fresh dill, finely chopped

6 ounces feta cheese, crumbled

1 1/2 t. coarse salt

1/4 t. freshly ground pepper

10 sheets phyllo dough (about 17 by 12 inches), thawed if frozen

1/2 c. (1 stick) unsalted butter, melted

1. Preheat oven to 350 degree. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.

2. Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

We started dinner with a Caesar salad, and followed up with this.